Greek Lemon Potatoes Garlic Oregano

Featured in: Perfect Complements for Every Meal

These Greek lemon potatoes feature Yukon Gold wedges infused with a blend of olive oil, garlic, and dry oregano. They're oven-roasted and basted with savory chicken stock and fresh lemon juice, yielding golden, crisp edges and tender centers. Each bite bursts with bright acidity from the lemon and herbaceous notes from both fresh and dried oregano. Finished with a generous drizzle of pan juices and a sprinkle of fresh oregano, this dish brings classic Mediterranean flavors to your table—perfect served as a vibrant side for roasted meats or vegetables.

sana kitchen chef
By Sana Sana
Updated on Mon, 14 Jul 2025 18:36:54 GMT
A bowl of Greek Lemon Potatoes with Garlic & Oregano, ready to be served. Pin it
A bowl of Greek Lemon Potatoes with Garlic & Oregano, ready to be served. | recipebyme.com

Few things make a table feel more welcoming than a big platter of Greek lemon potatoes glistening with garlic, oregano, and tangy citrus. This is that side dish everyone competes for at gatherings, and whenever I make it, there are never any leftovers.

I started making these after an unforgettable meal at a seaside taverna and every time I roast a tray, it brings back that same sunshiny Greek mood

Ingredients

  • Yukon gold potatoes: The texture is naturally creamy inside yet gets gorgeously golden on the outside. Waxy and fresh yields best results. Look for ones with unblemished skins
  • Extra virgin olive oil: Gives flavor and helps everything crisp. Use a robust Greek or Mediterranean variety if possible
  • Garlic cloves: Infuses the potatoes with savory bite. Choose plump firm cloves for best flavor
  • Dry Greek oregano: Classic for this recipe and brings unmistakable fragrance. Greek oregano is bolder than Italian
  • Sea salt: Pulls out moisture and concentrates the taste. Opt for flakes or a crushed coarse sea salt
  • Chicken stock: Adds depth and moisture during roasting. Use low sodium and clear gold color for best results
  • Juice from fresh lemons: Essential for brightness and balance. Squeeze your own to capture all the vibrant flavor
  • Fresh oregano leaves: Scatters color and fresh aroma atop the finished dish. Pick leaves with a peppery scent for extra Greek character

Instructions

Prepare the Potatoes:
Scrub the potatoes well and cut each into uniform wedges about three quarters of an inch thick. This size helps them cook evenly and absorb flavors all the way through
Arrange for Roasting:
Spread the potato wedges in a large shallow baking dish or sheet pan. Make sure they do not overlap too much as this ensures crispier results. Drizzle olive oil generously over all potatoes
Season Everything:
Scatter garlic slices or mince evenly across the potatoes. Sprinkle dry oregano and plenty of sea salt over the top. Finish with several turns of black pepper. Mix the potatoes thoroughly by hand so everything is glossed with oil and seasonings
Roast the Potatoes First Stage:
Place the baking dish in the preheated oven at four hundred degrees Fahrenheit. Roast for fifteen minutes. This sets the crust on the bottom and enhances the flavor
Add the Stock:
After fifteen minutes remove the tray and carefully pour chicken or veggie stock all around the potatoes. Try to avoid washing seasonings away. Toss the potatoes gently to coat
Roast Second Stage:
Return the dish to the oven and bake another fifteen minutes. The hot stock helps steam and soften the wedges starting to build that creamy texture
Add Lemon Juice and Continue Roasting:
Pour fresh lemon juice over the potatoes. Give a final gentle toss. Return to the oven for the last thirty five minutes. Roast until the potatoes look deeply golden at the edges and the sauce has reduced to a thick glaze
Finish and Serve:
Transfer potatoes to a large platter. Immediately drizzle any remaining pan sauce over them. Finish with a flourish of fresh oregano leaves. Serve piping hot so everyone gets to enjoy the lemony steam
A bowl of Greek Lemon Potatoes with Garlic & Oregano.
A bowl of Greek Lemon Potatoes with Garlic & Oregano. | recipebyme.com

My absolute favorite part of these potatoes is the caramelized bits of garlic that cling to the crispy sides. Sometimes I double the garlic just for those little surprises. In our family these potatoes are always the first thing to vanish at every gathering especially when my daughter gets to help squeeze the lemons

Storage Tips

Greek lemon potatoes store in the fridge for up to four days in an airtight container. Reheat covered in the oven so they stay crispy or toss quickly in a hot skillet for a fresh bite. If you make extra save the lemony oil and pan juices for drizzling over grilled veggies or grain bowls

Ingredient Substitutions

If you do not have Yukon gold potatoes use red potatoes or any waxy thin skinned variety. For a vegetarian meal swap chicken stock for a full flavored veggie broth. If you are out of fresh oregano just use a bit more dried but aim for Greek oregano for authenticity

Serving Suggestions

These potatoes shine with simple roasted meats or grilled dishes. I also love them alongside braised lamb salad with feta and olives or tucked next to roasted fish. If you spoon extra sauce over them on the plate it becomes almost like a warm lemon vinaigrette

Cultural Note

Greek lemon potatoes are a classic taverna dish beloved for their bold taste and comforting texture. They capture the sunny flavors of Greek cooking in every bite. This recipe is often shared amongst families on Sundays or at big celebrations as the familiar scent draws everyone to the table

Seasonal Adaptations

In winter add a touch of smoked paprika for warmth. Summer tomatoes can be roasted alongside for added sweetness. Late spring is perfect for using homegrown oregano. Bake extra for quick lunches during the week. Add a handful of kalamata olives in the last ten minutes of roasting for a true Greek flair. Divide leftovers in individual portions and freeze for meal prep. Try with sweet potatoes for a different twist

Success Stories

My good friend tried making these for a potluck and now it is her signature dish. She always jokes about guests fighting over the last wedge. Another reader told me she wowed her in laws from Athens with this recipe so you know it is the real deal

Freezer Meal Conversion

Greek lemon potatoes can be frozen after roasting. Let them cool completely first. Store in a single layer or portion out in freezer bags. To reheat spread on a tray and pop in a hot oven until sizzling. You will lose a little crisp but the flavor holds up beautifully

A bowl of potatoes with garlic and oregano, ready to be cooked.
A bowl of potatoes with garlic and oregano, ready to be cooked. | recipebyme.com

Making these was my first taste of authentic Greek home cooking and now they are part of my family tradition too. The smell of oregano and lemon alone brings everyone to the kitchen ready to eat

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold potatoes are ideal for their creamy texture and ability to hold shape while roasting.

→ Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock is a great substitute and keeps the dish vegetarian-friendly.

→ How do I achieve crispy edges?

Spread potatoes in a single layer and avoid overcrowding the baking dish for maximum surface area contact.

→ Is it necessary to use both fresh and dried oregano?

Dried oregano infuses deep flavor during roasting, while fresh oregano adds a final herbaceous touch.

→ Can I prepare this dish ahead of time?

You can roast the potatoes ahead, then reheat in the oven just before serving for best texture.

→ What can I serve with Greek lemon potatoes?

They pair wonderfully with grilled meats, fish, or as part of a Mediterranean mezze spread.

Greek Lemon Potatoes Garlic Oregano

Crispy potatoes with fresh lemon, garlic, and oregano, baked until golden and flavorful.

Prep Time
15 min
Cook Time
65 min
Total Time
80 min
By Sana: Sana

Category: Side Dishes

Skill Level: Easy

Cuisine: Greek

Yield: 6 Servings (Serves approximately 6)

Dietary Categories: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 3 pounds Yukon Gold potatoes, scrubbed and cut into wedges
02 1/2 cup extra virgin olive oil
03 4 garlic cloves, thinly sliced or minced
04 1 tablespoon dried Greek oregano
05 1 teaspoon sea salt
06 1/2 cup chicken stock or vegetable stock
07 3 lemons, juiced
08 1 handful fresh oregano leaves
09 Freshly ground black pepper, to taste

Steps

Step 01

Preheat oven to 400°F (204°C). Lightly oil a large baking dish.

Step 02

Spread potato wedges evenly in the prepared baking dish. Drizzle with olive oil. Add garlic, dried oregano, sea salt, and a generous amount of freshly ground black pepper. Toss well to evenly coat potatoes in oil and seasonings.

Step 03

Place dish on center rack of oven and bake for 15 minutes.

Step 04

Pour chicken or vegetable stock over the potatoes. Return to oven and bake for an additional 15 minutes.

Step 05

Add fresh lemon juice to the dish. Bake for 35 minutes longer, or until potatoes are fork-tender and edges are golden brown.

Step 06

Transfer potatoes to a serving platter. Spoon lemon-garlic olive oil sauce from the pan over the potatoes, and finish with a sprinkle of fresh oregano leaves.

Notes

  1. For maximum flavor, use Yukon Gold potatoes and avoid overcrowding the baking dish, ensuring crispy edges.

Required Equipment

  • Large baking dish
  • Chef's knife
  • Cutting board
  • Citrus juicer
  • Mixing bowl

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 311
  • Fats: 11 g
  • Carbohydrates: 49 g
  • Proteins: 5 g